In small fry pan, cook 3 slices of bacon until clear, chop (I don't drain and the receipe is silient).
Add all other ingrediences except Shrimp to fry pan and simmer for 5 minutes.
Preheat oven to 375.
Place shrimp in an open baking dish and pour over the sauce, stir to coat.
Bake uncovered for 20 minutes stirring twice (the small shrimp take only 15 minutes).
While baking the shrimp I make some white rice. and serve it over a mound of rice! easy company dishi.
/yogurt before serving.
Smith suggests serving w/a crunchy
Spray medium skillet with non-stick cooking spray and cook over medium heat until hot.
Add the chicken, cover and cook for 15 minutes.
Turn chicken several times until cooked through.
Drain liquid from the pan and return to heat.
Add Mr. Yoshida's Original Gourmet Sauce and turn chicken to coat evenly.
Cook covered for 10 more minutes, turning chicken often to coat evenly.
Remove cover and cook for 5 minutes to reduce sauce to a glaze.
and half the cold Granny Smith apples.
Crush or blend
Stir cocoa into cold water.
Add in sugar, seasalt and corn syrup.
Bring to a boil over medium-low heat, stirring rapidly. Sauce will thicken after 3 - 4 minutes.
Remove from heat and stir in creamery butter.
Let cool for a couple minutes, then stir in natural gourmet vanilla.
Cool completely stirring occasionally.
Refrigerate in glass bottle. Shake well before serving. Awesome over ice cream and as a replacement syrup for chocolate milk.
Mix ground beef with gourmet sauce, salt, and pepper.
Form into four patties.
Divide each patty through the center and flatten.
Make four double-decker patties by placing 1 ounce of bleu cheese on one patty and covering with second patty.
Pinch edges to seal cheese inside.
Grill or pan fry to desired doneness.
Serve on buns with lettuce, tomatoes, onions, mayo, etc.
o prevent browning. Cut Granny Smith same way, but leave skin
Peel, core, and slice Granny Smith's to desired thickness (prefer
Cook ingredients until thick.
Chunk 4 unpeeled Granny Smith apples; fold into thickened mixture, then fold in 1 (8 ounce) container of Cool Whip, thawed.
Top each serving with ground dry roasted peanuts.
Mix all ingredients together.
Shape mixture into balls and then brown in oil.
Place meatballs in sauce and simmer about 1/2 hour or so until heated through to your liking.
he results from crock pot recipes are sometimes more unpredictable than
Preheat oven to 400 degrees F.
Preheat a nonstick pan to medium heat.
Remove the mushroom stems and finely chop them.
Saute the mushrooms in butter and add spices, tomato paste, 1/2 cup (125 mL) of Parmesan cheese and the condiments.
After the mushrooms have been sauteed, garnish the mushroom heads; top with panko and the remaining 1/2 cup (125 mL) of Parmesan cheese.
Cook in the oven on a baking sheet until the toppings are golden brown.
More recipes are available on flavour.ca.
Blend the oils and the vinegars. Add a little sugar, mustard, and fennel. Add some lemon juice, parsley, salt, and pepper.
Cook all ingredients, except lemon juice, in covered pan over medium heat for 15 minutes.
Sprinkle with lemon juice and serve.
Combine all vegetables in a large bowl.
Sprinkle vegetables with 1/4 cup sugar; stir occasionally.
In a stainless steel pan, heat remaining ingredients to a boil.
Pour over vegetables. Let marinate for several hours.
This salad keeps for about a week in the refrigerator.
Choose a stockpot or large sauce pan, depending on amount of chicken you are making.
Fill pot with water and bring to boil.
Place chicken with skin in pot until it stops boiling.
(Seals in juices) Remove chicken from pot.
Bring pot to a boil again.
Put chicken back in and bring to a full boil.
When water and chicken are boiling again, put lid on pan, turn burner off.
Let stand for one hour.
Finish chicken by placing on grill for 15- 20 minutes Brush with barbecue sauce.
Preparation time is an estimate.
In a large bowl, mix water, yeast, and sugar.
Stir in oils and 1 t salt.
Add 2 3/4 c flour, mixing well til spongy.
Add enough remaining flour to make stiff dough.
Turn onto floured surface and knead until elastic.
Cover with bowl and let rise til doubled.
Divide dough in half, spread on cookie sheets using your fingers.
TOPPINGS:
Mix crushed garlic with olive oil; brush over bread.
Sprinkle w/ dried rosemary and kosher salt.
Cover and let rise.
Bake at 375 for 1/2 hour.
Cut into squares and serve.
NOTE: ...
Place the fennel dressing in a food blender. Add the achovies, lemon juice, eggs and bleu cheese. Blend for just a moment, and pour over your salad. Add salt and pepper. Add croutons, and serve.
Bring pot of water to boil for pasta; cook pasta til soft.
Once the pasta is close to \"al dente\" - then heat a frying pan and saute the garlic in the oil.
As the pasta is finishing, add the cooked lamb to the hot garlic oil, saute for just a moment. I also added the leftover baby carrots (matchsticks) at this point.
Toss in the rosemary needles.
Drain the pasta, add a few shakes of olive oil.
Toss the pasta and meat mixture. Add cheese (if using, we chose to leave it out!) and parsley.
Serve immediately! And enjoy!
This ...
Boil the carrots for 5 to 6 minutes, or until tender; remove, and cool.
Add the cauliflower to the same boiling water and cook until barely tender; remove, and cool.
Add the zucchini to the pot, but do not cook long at all.